Medu Vada is a popular South Indian snack or breakfast item. It is made from a batter primarily consisting of urad dal (black gram lentils) and spiced with ingredients like green chilies, cumin seeds, and curry leaves. The batter is shaped into round, doughnut-like rings with a hole in the center and deep-fried until they turn golden brown and crispy. The resulting Medu Vada has a crispy exterior and a soft, fluffy interior. It’s typically...
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Wash and soak the urad dal and moong dal in water for 10-12 hours or overnight.
Drain the soaked dal and grind it into a smooth, thick batter using minimal water.
Extract it in a mixing bowl. Add in sooji, chopped green chili, curry leaves, coriander leaves, and salt. Mix well.
Heat oil in a deep frying pan over medium heat.
Wet your hands slightly, take a small portion of the batter, and shape it into a round doughnut-like ring with a hole in the center.
Carefully slide the shaped vada into the hot oil and fry until golden brown and crispy on both sides.
Repeat the process for the remaining batter.
Ensure the batter is thick and smooth for perfectly shaped vadas.
Wet your hands slightly to prevent the batter from sticking while shaping the vadas.
Fry the vadas on medium heat to ensure they cook evenly and turn crispy.
Serve the vadas hot for the best taste and texture.
Can I use a different type of lentil for Medu Vada?
Urad dal is essential for the authentic taste and texture of Medu Vada. Substituting it with other lentils may alter the flavor and consistency.
How do I ensure the vadas are crispy?
Make sure the batter is thick and smooth, and fry the vadas on medium heat until golden brown.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and refrigerate it. However, ensure it is brought to room temperature before frying.
What can I serve with Medu Vada?
Medu Vada is traditionally served with coconut chutney and sambar, but you can also enjoy it with tomato chutney or mint chutney.
Can I bake Medu Vada instead of frying?
While traditionally deep-fried, you can try baking them at a high temperature. However, the texture may not be as crispy.
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